How much gelatine do I need per panna cotta?

For a standard panna cotta that just holds its shape with a gentle wobble, use 2 gelatine leaves (about 3.4g) per 250ml of liquid. For a softer set that barely holds, use 1.5 leaves per 250ml. For a firmer panna cotta that unmoulds cleanly, use 2.5 leaves per 250ml. Each serving is approximately 125ml, so a standard batch of 500ml makes 4 panna cottas.

How do I convert between gelatine leaves and powder?

One standard gelatine leaf (platinum grade) weighs approximately 1.7g. To convert leaves to powder, multiply the number of leaves by 1.7. For example, 4 leaves equals about 6.8g of powder. Be aware that gelatine leaves come in different grades (bronze, silver, gold, platinum) with slightly different weights, but they all set the same volume of liquid — you just use different numbers of leaves depending on the grade.

Why did my panna cotta not set?

The most common reasons are: not enough gelatine, boiling the liquid after adding gelatine (which destroys its setting power), or using fresh pineapple, kiwi, papaya, or figs which contain enzymes that break down gelatine. Always dissolve gelatine in warm (not boiling) liquid, and if using those fruits, cook them first to deactivate the enzymes. Panna cotta also needs at least 4 hours in the fridge to set fully.

Can I make panna cotta without cream?

Traditional panna cotta uses a mix of double cream and milk (typically 2:1). You can substitute with all milk for a lighter result, coconut cream for a dairy-free version, or buttermilk for a tangy flavour. If using a lower-fat liquid, you may want slightly more gelatine as fat helps the set feel smoother. Coconut milk panna cotta works particularly well.

How do I unmould panna cotta cleanly?

Use a slightly firmer set if you plan to unmould. Lightly oil the moulds before filling, or briefly dip the base of each mould in hot water for 5-10 seconds, then invert onto a plate. You can also run a thin knife around the edge first. If you are serving in glasses, a softer set with a gentle wobble is more elegant and does not need unmoulding.

BakeCalcs

Panna Cotta Gelatine Calculator

Calculate gelatine leaf or powder needed for panna cotta based on liquid volume.

Total Liquid Volume

Combined cream and milk volume

Gelatine Type

Firmness

How We Calculate This

This calculator uses the standard ratio of 2 gelatine leaves (approximately 3.4g of powder) per 250ml of liquid as the baseline. The firmness setting adjusts this: soft uses 1.5 leaves per 250ml for a barely-set wobble, and firm uses 2.5 for an unmould-friendly consistency.

The recipe breakdown assumes a classic panna cotta ratio of two-thirds double cream to one-third whole milk, with 60g of caster sugar per 500ml of total liquid. Servings are calculated at approximately 125ml each.

Frequently Asked Questions

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Last updated: February 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.